1 (12 oz.) box bowtie or penne pasta, cooked
1 pound fresh asparagus spears, hard ends snapped off, cut in 2 inch pieces
3 boneless, skinless chicken breasts, butterflied, separate sides and pound out
2 tsps. garlic salt
1/2 tsp. pepper
2 Tbs. butter
3 Tbs. olive oil, divided
3 cloves garlic, minced
1 cup chicken broth
2 Tbs. fresh lemon juice
1/3 cup heavy cream
1 tsp. finely grated lemon zest, plus a little extra
1/2 cup shredded parmesan cheese
1 tbs. chopped fresh chives
Coat chicken with flour, garlic salt and pepper
In large saucepan, combine butter with 1 Tbs. olive oil. Heat over medium-high and add the chicken. Cook until chicken is browned on both sides and almost cooked , about 4-5 minutes. Remove chicken to a plate. Add remaining oil to the skillet and saute garlic and asparagus for a few minutes. Add wine, broth, lemon juice, zest and cream. Add chicken back to the pan and cook a few more minutes to thicken sauce. Serve over hot pasta with parmesan cheese.
Note: If sauce does not thicken for you. Take out chicken and stir 1 Tbs. flour with a little water to make a paste and add back to simmering sauce, stirring constantly till thickened. Also, if you don't want to do all that with the chicken you can just cut the chicken breasts up into 1 inch bites instead.
